Summary

Ingredients

• 500 g soup meat and beef bones
• 0.5 stick ½ / l leek
• 0.25 ¼ tuber / n celery
• 1 parsley root (s)
• 5 carrot (s)
• 2 onions)
• 3 stalks lovage
• 250 g beans, white
• 1 tablespoon savory
• salt and pepper

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Instructions

1. Soak the white beans overnight and cook until soft with the soaking water the next day.
2. Chop the leek, celery, parsley root, carrots and onions, wash. Then sauté in a pan until they turn light brown in places.
3. Beef with the bones in cold water - approx. 3-4 liters - and the soup vegetables on the stove. Add lovage. Let simmer on a low flame for about 4 hours.
4. Remove the meat and cut into small pieces.
5. The broth, passed through a sieve, and the finely chopped meat are added to the saucepan with the beans and cooked further. If you like, you can also cut the cooked carrots in. Season to taste with salt, pepper and savory.